Put a layer of olive oil in the base of the tagine.
Cut up enough onions to cover the base. Don’t cut the onions too finely, nice and chunky is good!
Cover onions in good amount of Cumin.
Cover the onions with some potatoes, keep them a good size unless you want to cook the tagine as quickly as possible in which case cut them up into small pieces. Add some more olive oil.
Take a bulb of garlic and separate all the cloves and place them around the outside of the potatoes.
In the middle of the tagine make a pile of first olives then prunes and then almonds.
Sprinkle some chilli powder over the fruit and nuts.
Cut carrots into sticks and lean them up against your pile of fruit and nuts to create what looks a bit like a teepee.
Place slices of pepper around the carrots. Add some more olive oil.
Sprinkle the lot with Coriander powder.
Take a whole lemon and cut into quarters and place on top of your ingredients. Cover with more cumin powder.
Add some water, not too much! People often add too much water, we prefer more oil, less water. Half a cup full for a small to medium tagine and three quarters of a cup for a large tagine should be plenty.
You should have piled your ingredients up so as it fits inside the conical lid of the tajine.
Put the lid on and cook on the coals of an open fire or gas burner for around three quarters of an hour on gas but up to a couple of hours on coals. Test potatoes and carrots during cooking with a sharp knife to know when they are soft enough to eat.